Ganesh Chaturthi is one of the most vibrant Hindu festivals, celebrated with great devotion to welcome Lord Ganesha, the beloved deity known as the remover of obstacles and the god of wisdom, prosperity and new beginnings. Among the many traditions associated with the festival, offering modak to Lord Ganesha holds a special place. Often regarded as his favourite sweet, modak is prepared as a prasad and offered during prayers before being shared with family and friends.
Traditionally made with rice flour, jaggery and freshly grated coconut, the steamed Ukadiche Modak is especially popular during Ganesh Chaturthi. However, over the years, several delicious variations have become part of festive celebrations, including chocolate modak, dry fruit modak, mawa modak and many other innovative versions. Each variety brings its own flavour and texture while retaining the distinctive modak shape associated with Lord Ganesha.
Whether you prefer the classic combination of coconut and jaggery or want to experiment with rich chocolate and nutritious dry fruits, homemade modaks can add a delicious touch to your Ganesh Chaturthi celebrations.
1. Traditional Ukadiche ModakUkadiche Modak is one of the most traditional varieties, made with a soft rice-flour outer covering and a sweet filling of coconut and jaggery. These steamed modaks are especially popular during Ganesh Chaturthi.
IngredientsFor the outer covering:1 cup rice flour
1¼ cups water
1 tsp ghee
A pinch of salt
For the filling:1 cup freshly grated coconut
¾ cup grated jaggery
½ tsp cardamom powder
1 tsp poppy seeds
1 tbsp chopped nuts, optional
½ tsp ghee
Method
Step 1: Prepare the fillingHeat ghee in a pan on low-medium heat.
Add grated coconut and sauté for 2–3 minutes.
Add grated jaggery and mix well.
Cook until the jaggery melts and the mixture thickens slightly.
Add cardamom powder, poppy seeds and chopped nuts.
Cook for another 2–3 minutes.
Turn off the heat and allow the filling to cool.
Step 2: Prepare the doughBring 1¼ cups of water to a boil.
Add salt and ghee.
Lower the flame and gradually add the rice flour.
Mix continuously to prevent lumps.
Cover and cook for 2–3 minutes.
Transfer the mixture to a plate while it is still warm.
Grease your hands with a little ghee and knead until you get a soft, smooth dough.
Step 3: Shape the modaksTake a small portion of dough and roll it into a ball.
Flatten it between your palms.
Carefully stretch it into a thin circular disc.
Place 1–2 teaspoons of filling in the centre.
Make small pleats around the edges.
Bring the pleats together at the top and seal gently.
Step 4: SteamGrease a steamer plate with ghee.
Place the modaks on it, leaving some space between them.
Steam for approximately 10–12 minutes.
Once the outer covering becomes slightly glossy, turn off the heat.
Let them rest for 2–3 minutes before serving.
Tip: Keep the dough covered with a damp cloth while shaping the modaks so that it doesn't dry out.
2. Chocolate ModakIf you're looking for something modern and kid-friendly, Chocolate Modak is a great choice. It has the traditional modak shape but a rich chocolate flavour.
Ingredients200 g khoya/mawa
½ cup powdered sugar
2 tbsp cocoa powder
2 tbsp milk
½ tsp cardamom powder
1 tbsp chopped almonds
1 tbsp chopped pistachios
1 tsp ghee
Chocolate chips, optional
MethodHeat 1 tsp ghee in a non-stick pan.
Add crumbled khoya and cook on low heat.
Stir continuously for around 4–5 minutes.
Add powdered sugar and mix well.
Add cocoa powder and milk.
Continue cooking until the mixture starts leaving the sides of the pan.
Add cardamom powder and chopped nuts.
Mix well and switch off the heat.
Allow the mixture to cool until it is comfortable to handle.
ShapingGrease a modak mould lightly with ghee.
Take a small portion of the chocolate mixture.
Press it firmly into the mould.
If desired, place a few chocolate chips in the centre before closing.
Unmould carefully.
Repeat with the remaining mixture.
Serving
Garnish with:Pistachio slivers
Almond flakes
Grated chocolate
A tiny sprinkle of cocoa powder
Tip: Don't overcook the khoya mixture. It should remain soft enough to press into the mould.
3. Dry Fruit ModakDry Fruit Modak is a delicious option when you want a modak that doesn't require rice flour or extensive steaming. It is naturally rich, nutty and perfect for festive gifting.
Ingredients½ cup almonds
½ cup cashews
¼ cup pistachios
¼ cup walnuts
8–10 dates, deseeded
2 tbsp raisins
1 tbsp desiccated coconut
½ tsp cardamom powder
1 tsp ghee
1–2 tbsp milk, only if required
Method
Step 1: Roast the nutsHeat a pan on low heat.
Add almonds, cashews, pistachios and walnuts.
Dry roast for 3–4 minutes.
Allow them to cool completely.
Step 2: Make the mixtureCoarsely grind the roasted nuts in a food processor.
Avoid grinding them into a fine powder; a little texture makes the modaks more delicious.
Add dates and raisins.
Pulse again until the mixture starts coming together.
Add desiccated coconut and cardamom powder.
Mix well.
Step 3: Bring everything togetherHeat 1 tsp ghee in a pan.
Add the mixture and cook on very low heat for 2–3 minutes.
If the mixture seems too dry, add 1–2 tablespoons of milk.
Mix until it becomes soft and sticky enough to hold its shape.
Allow it to cool slightly.
Step 4: ShapeGrease a modak mould lightly with ghee.
Take a portion of the mixture.
Press it firmly into the mould.
Unmould carefully.
Repeat with the remaining mixture.